Seared Shrimp With Basil Oil

Recipe Ingredients

1/2 cup	20g / 0.7oz	Fresh basil leaves - (packed)
1 teaspoon	5ml	Minced shallots
1 teaspoon	5ml	Minced fresh garlic
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Olive oil
24 cups	5688ml	Shrimp - (abt 1 1/2 lbs) - peeled, deveined (large)
1 tablespoon	15ml	Bayou Blast - see * Note
		Garnish
1/4 cup	36g / 1.3oz	Finely-chopped red bell peppers
1/4 cup	15g / 0.5oz	Finely-chopped green onion

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Make basil oil: Puree basil, shallots, garlic, salt, 3 turns of pepper and olive oil in a food processor, about 1 minute. Scrape into a small bowl and set aside. Oil can be prepared up to 1 week in advance and stored in an airtight container in refrigerator.

Toss shrimp with Bayou Blast until well-coated. Heat a large, heavy, ungreased skillet over high heat. When very hot, add shrimp and sear each side for 3 minutes.

Spoon 2 tablespoons basil oil onto each warmed dinner plate. Arrange 6 shrimp on top and drizzle with another tablespoon of oil. Sprinkle with red pepper and green onion before serving.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-013 broadcast 06-30-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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